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featured teriyaki chicken.

Teriyaki Chicken Recipe

Course: Main Course
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 433kcal
Author: Becky Hardin
This is the easiest teriyaki chicken recipe and it tastes better than takeout!
Print Recipe

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1 tablespoon rice wine vinegar

For the Teriyaki Sauce

  • 4 teaspoons cornstarch + 2 tablespoons water
  • ¾ cup low-sodium soy sauce
  • ¾ cup water
  • ½ cup granulated sugar
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • 1 tablespoon sesame seeds for serving

Instructions

  • Cut chicken breasts into 1-inch cubes and place them inside a large Ziplock bag. Set aside.
    4 boneless, skinless chicken breasts
    cubed chicken in a ziplock bag.
  • Mix the soy sauce, water, sugar, and rice wine vinegar together.
    3 tablespoons low-sodium soy sauce, 1 tablespoon water, 1 tablespoon granulated sugar, 1 tablespoon rice wine vinegar
  • Add the marinade to the Ziplock bag and coat the chicken completely. Refrigerate for 30 minutes.
  • Meanwhile, mix 4 teaspoons cornstarch with 2 tablespoons water and set aside.
    4 teaspoons cornstarch
  • In a small saucepan stir the soy sauce, water, rice wine vinegar, sugar, garlic powder, and ground ginger together.
    ¾ cup low-sodium soy sauce, ¾ cup water, ½ cup granulated sugar, 1 tablespoon rice wine vinegar, ½ teaspoon ground ginger, ¼ teaspoon garlic powder
  • Use a whisk to mix together the ingredients and then bring to a boil. Reduce heat to low.
  • Add cornstarch mixture into the saucepan and stir constantly until fully combined and thickened.
    teriyaki sauce in a saucepan with a whisk.
  • Heat chicken in a large skillet over medium high heat.
  • Pour the teriyaki sauce over all the chicken (reserving some sauce for serving) and cook until chicken is fully cooked, about 3-4 minutes on each side; depending on the thickness of the chicken.
    teriyaki chicken in a frying pan.
  • Sprinkle the chicken with sesame seeds.
    1 tablespoon sesame seeds
  • Serve over rice or with your favorite veggies, with extra teriyaki sauce on the side.

Video

Notes

  • Cut the chicken as evenly as possible so it cooks evenly.
  • Marinate for at least 30 minutes (or up to overnight) for the best flavor.
  • For a gluten-free alternative, swap the soy sauce for tamari or coconut aminos.
  • If you can't find rice vinegar, you can use apple cider vinegar or white wine vinegar.
  • Don't overcrowd the pan when cooking; otherwise the chicken will steam rather than sear.
  • Properly cooked chicken should read 165°F on an instant-read thermometer inserted into the thickest part.
Storage: Store teriyaki chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 433kcal | Carbohydrates: 34g | Protein: 56g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 2430mg | Potassium: 1099mg | Fiber: 1g | Sugar: 28g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg